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Step-by-Step Instructions:
Step 1: Make the Pie Crust
In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
Sprinkle ice water, one tablespoon at a time, mixing gently until the dough comes together. Form the dough into a disk, wrap it in plastic wrap, and chill for 30 minutes .
Preheat your oven to 375°F (190°C) . Roll out the chilled dough on a floured surface and press it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork to prevent puffing, then line the crust with parchment paper and fill with pie weights or dried beans.
Blind bake the crust for 10 minutes , then remove the weights and parchment paper and bake for an additional 5–7 minutes , until lightly golden. Let it cool slightly.
Step 2: Prepare the Custard Filling
In a saucepan over medium heat, whisk together the heavy cream, egg yolks, sugar, and flour until smooth. Cook, stirring constantly, until the mixture thickens and comes to a gentle boil (about 8–10 minutes ).
Remove from heat and stir in the vanilla extract. Pour the custard into the pre-baked pie crust, smoothing the top with a spatula.
Step 3: Make the Meringue Topping
In a clean, dry mixing bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat until stiff, glossy peaks form. Stir in the vanilla extract, if using.
Spread the meringue over the warm custard filling, sealing the edges against the crust to prevent shrinkage. Use the back of a spoon to create decorative swirls.
Step 4: Bake Until Golden
Reduce the oven temperature to 350°F (175°C) . Bake the pie for 12–15 minutes , or until the meringue is golden brown.
Remove from the oven and let the pie cool completely on a wire rack before refrigerating for at least 4 hours (or overnight) to set.
Step 5: Serve and Enjoy
Slice the pie and serve chilled or at room temperature. Garnish with a sprinkle of cinnamon or cocoa powder if desired.
Why You’ll Love This Recipe:
Classic Comfort: The creamy custard and fluffy meringue are a match made in dessert heaven.
Nostalgic Charm: This pie is a nod to traditional Canadian baking, perfect for sharing with family and friends.
Customizable: Add a hint of nutmeg or lemon zest to the custard for extra depth of flavor.
Tips for Success:
Use Cold Ingredients for the Crust: Keep the butter and water cold to ensure a flaky crust.
Don’t Skip the Blind Bake: Pre-baking the crust prevents sogginess from the custard filling.
Beat the Meringue Properly: Ensure your bowl and beaters are completely clean and free of grease—this helps the egg whites whip up beautifully.
Ways to Enjoy Your Canadian Flapper Pie:
For Dessert: Serve at holiday gatherings, potlucks, or family dinners—it’s always a hit!
With Variations: Add a layer of crushed graham crackers or nuts to the crust for extra texture.
Meal Prep-Friendly: Make ahead and store in the fridge for up to 3 days for easy entertaining.
This Canadian Flapper Pie is a delightful blend of creamy custard, airy meringue, and buttery crust—a true celebration of classic baking. Its rich flavors and nostalgic charm make it a must-try for any dessert lover. Whether you’re serving it at a special occasion or simply craving something sweet, this pie is sure to become a favorite. So grab your ingredients, roll out that crust, and get ready to enjoy a slice of pure Canadian comfort!
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